Method of making composition butter.



S. M. DICK.

METHOD 0F MAKING COMPOSITION BUTTER.

APPLICATION. FILED-JAN. 8.1911. U Patented Mar. 12, B918.

@wi/hmm suur. M. nIcx, or MINNEAPOLIS, MINNESOTA, AssIGNon' 'orvoNii-IIALF 'ro FRANCIS A E. MICK, or MINNn'AroLIs, MINNESOTA. a

METHOD 0F MAKING COMPOSITION BUTTER.

To alt whom if may concern:

Be it known that I, SAMUEL M. Dici-I, a

)citizen off. the United States, residing at Minneapolis, in the countyof Hennepin and State of Minnesota, have invented certain new and usefulImprovements in Methods of vMakin Composition Butter; and I ldo de claret e following to be a' full, clear, and

In the accompanying drawing is Vshown a vertical section of theapparatus preferably' employed in carrying out the improved" method.

Before describing'the method it will be well to briefly define theapparatus employed and to this end reference may be had to theaccompanying drawing. In this drawing the numeral 1 designates avertically disosed tubular casing extending through a ot air chamber 2into a work room 3, said y chamber being heated by a ht water or steamvcoil '4 or by any other preferred means. The lower end of the,l casing 1is funnel-shaped and is provided with an outlet 5, said end preferablyhaving a cooling dcoil 6 through which cold water, ammonia or the likeis circulated.

Hot air inlets 7 open from the chamber 2s into the casing 1 and a fan 8is providedin the upper portion of this casing for drawing a current ofhot-air through the latter from saidinlets, said fan beine' mounted on arotating hollow shaft 9 having an inlet pipe 10 at its upper end and acentrifugal atomizer 11 on its, lower end. IThe atomizer serves to breaku the liquid fed` to the a paratus'through te hollow shaft 10 an the hotair currentsiinduced by the fan 8 carry olf the'required amount ofmoisture so that the condensed'product flows into the lowerv end of thecasing 1 .and is here cooled and more or less congealed by the coil 6'before being discharged through the outlet 5.

On vthe exteriorof the chambers 2 and 3 56 or at any otherpreferredlocation is a recep- Specoation of Letters Patent.

4pipe 10. The atomizer Fatenteol Mar.. 112, 191%.

tacle 12 having in its lower end an air spraying/device 13 supplied withair at any temperature by a pipe14 leading to a ump 15 which maybeoperated in any suita le manner. A valved hot air inlet pipe `16 leadsto the pump 15 from the hot air chamber 2 while another valved pipe 17leads to saidj pump from a refrigerator orI cold air chainber 18 which.is by preference located in the work room 3. A screen (not shown) willin most cases be disposed over the inlet end of the pipe 14 so as toprevent any possibility of foreign matter entering the receptacle 12 iiiwhich the condensed product is aerated.

From the foregoing, the general construction of the apparatus will beclear and 1 will therefore proceed with a description `of the methodcarried out by the saine. milk is se arated in the usual manner intocream an skimmed milk and the latter is theii fed to the apparatusthrough the inlet 11 now sprays this skimmed milk'into the casing 1 bycentrifugal force and the rotating fan- 8 induces a current of hot airthrough the vaporthus formed to remove a predetermined quantity of themoisture so that the condensed skimmed milk falls into the lower end ofthe casing and is more or less congealed by the action of the coil 6,being then removed through the outlet 5. If a greater per cent.

of moisture is to` be removed, the residue" be retreated by againcarrying it may throu h the apparatus or another casing 1 (not s own)may be employed for this urpose as will be seen by reference to m S.pplication, Serial No. 138,879 filed ec. 26,

9 c. v Thecondensed skimmed .milk when removed from the a paratus afterbeing prop-v sure a thorough mixing of the butter fat and the milksolids but removes still more. mois- Fresh f ture so that' the-finalproduct is of the re' llo (product is removed is washed, worked oranyfpreferred changed.

I claim Y l 1. The method of making a butter-like mass consisting incondensing a mixture of sweet cream and sweet milk consistency.

2. r[he method of making a butter-like mass consisting in condensing amixture of sweet cream and sweet milk to a buttery consistency byspraying it into heated air.

3. The method of making a butter-like mass consisting in condensing amixture vof cream and condensed skimmed milk to a buttery consistency.

4. The method of making a butter-like to a buttery ymass consisting incondensing a mixture of cream and condensed skimmed milk to a butteryconsistency by spraying the mixture into heated air.

5. The method iof making a butter-like mass from milk, consisting inseparating the milk, condensing the skimmed milk and then product arenot noticeablyl -spraying the condensed skimmed milk mixed with thecream into heated air in a manner tocondense the mixture to a butteryconsistency.

6. The method of making artificial butmllk and fresh cream in suitableproportions, atomizing the mixture in a heated passage and throwing itin a Iilm across said ter consisting in .mixing fresh condensed passage,passing a current of heated air loll-v gltudinally through said passageand film to remove the moisture from the latter to per'- mit thesolids-to settle in said passage, and

then chilling and removing said solids.

7. The method of making artificial butter consisting in mixing freshcondensed milk and fresh cream in suitable proportions, atomizing themixture in a vertical passage surrounded by a hot air chamber and at thesame time throwing it in a film across said passage, passing a currentof hot air from said chamber vertically through said passage to removethe moisture from said film to permit the solids to drop to the lowerend of said passage, and then chilling land removing said solids.

In testimony whereof I have hereunto set my hand in presence of twosubscribing witnesses. Y

SAMUELM. DICK. Witnesses: i

J R. LEAK, M. P.- LEAK.

